FANCY Q SUSHI AND THAI RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. 4 #10 cans dented to Tomato ketchup Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner in spray bottle not labeled Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in sauce in kitchen Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets hanging on food shelf

Basic - Equipment in poor repair. Door handle missing to glass cooler Repeat Violation

Basic - Food stored on floor. Bucket of sauce on floor

Basic - Ice buildup in reach-in freezer in kitchen

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in flour Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 125° Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid to storage bin has heavy food debris Gaskets soiled to deep freezer

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Silverware/utensils stored upright

Basic - Single-service articles not stored inverted or protected from contamination on cooks line

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 5lb oyster sauce

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bleach over 200 ppm, operator corrected to 50 ppm Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened prepared foods in walk-in-cooler not dated Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in raw chicken on cooks line Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Door handle missing to glass cooler at entrance to kitchen Repeat Violation

Basic - Food stored on floor, Buckets of sauces on floor in kitchen Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle stored-in Raw chicken on line Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 110° Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks for dish machine are heavily soiled Repeat Violation

Basic - Outer openings not protected with self-closing doors.

Basic - Raw fruits/vegetables not washed prior to preparation. Prep individual on line taking bell peppers out of bag and immediately cutting without washing, verified from food storage bag that the product states to rinse first. Sushi employee cutting avocados with produce sticker still on avocados Discussed with manager proper food prep on fruits and vegetables Corrective Action Taken

Basic - Reuse of single-service or single-use articles. Vinegar stored in soy sauce buckets

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw salmon sitting on top of unwashed fruits in walk-in-cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice noodles on line 50°; operator added ice for immediate temperature recovery Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Opened bottle of rubbing alcohol on dry storage shelf with foods to be served to customers Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Intermediate - Spray bottle containing toxic substance not labeled, bleach in bottle not labeled Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in raw chicken on line

Basic - Cleaned and sanitized equipment or utensils not properly stored. Plastic forks and spoons on counter not inverted Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 12 packs of salmon labeled to remove from packaging in walk-in-cooler defrosting in sealed packs. Operator opened salmon packs to continue proper defrosting Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. 2 door glass cooler across from drink station in kitchen, left door handle Missing

Basic - Food storage container/container lid cracked or broken. Lid to rice bin cracked

Basic - Food stored on floor. Case of cooking oil on floor by 3 compartment sink Buckets of soy sauce on floor in kitchen Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers in kitchen soiled with food debris

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 57f Poultry 58f, per operator they had a busy lunch, out less than 4 hours, placed bags of ice on product for immediate temp recovery Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on line stained

Intermediate - Handwash sink not accessible for employee use at all times. 8 large glasses stored in hand sink by dish machine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler numerous items not dated

Intermediate - Spray bottle containing toxic substance not labeled. Multiple cleaning bottles in kitchen not labeled

Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Operator has IKA advertised on menu, this is Japanese for Squid, operator provided CUDDLEFISH (imitation Squid) advised operator she has to advertise CUDDLEFISH and remove IKA from menus, or purchase SQUID, operator crossed IKA off menu's, advised online menus must be changed as well. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Tank by water heater not secured Corrected On-Site

Basic - Equipment in poor repair. Gaskets hanging off left door to unit on line

Basic - Food stored on floor. Cooking oil on floor under 3 compartment sink Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in unit on cooks line

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine several times tested 0 ppm, sanitizer bucket was empty, operator changed out sanitizer and primed machine, sanitizer tested 50 ppm Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under sushi products in front sushi display case Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Washed and cut zucchini stored in soiled cardboard boxes in walk-in-cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat sauces in walk-in-cooler

Intermediate - Identity of food or food product misrepresented. Facility has SQUID on the menu, when reviewing the invoices, operator pointed out CUTTLEFISH on the menu as that being used as SQUID. Advised operator that CUTTLEFISH cannot be used in place of Squid as this is a menu misrepresentation. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to sink at entrance to sushi area Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler from previous day not dated

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Door handle missing glass cooler entrance to kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bins holding dry goods not labeled Racks for dish machine soiled Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residue to upright freezer in kitchen Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination at sushi counter Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in bins not labeled Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef on top of raw poultry in freezer across from dish machine Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 59°; per operator on counter 45 minutes, added ice for immediate temperature recovery Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked Cooked/prepared foods in walk-in-cooler not dated from previous day Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Containers holding dry goods soiled Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both upright freezer by dish machine soiled

Basic - Single-service articles improperly stored at front sushi counter Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on sushi cut board, not stored in sanitizing solution Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/23

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has form, has not completed for all employees

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans of prepared foods in walk-in-cooler from previous day not dated Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner in kitchen not labeled

Basic - Bowl or other container with no handle used to dispense food. Bowl in raw chicken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron on tip of open to go containers Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cold unit on cooks line soiled

Basic - Single-service articles improperly stored. Box of to go lids on floor in kitchen

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on line not inverted Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut zucchini placed in cardboard box after being cut, operator took out of box and placed in food grade container Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Foods in walk-in-cooler not dated from previous day

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Squeeze bottle of sauce stored in Ice at soda dispenser in kitchen, operator discarded ice

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 58° sitting on counter, operator placed on ice for immediate temperature recovery Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked breaded shrimp on cooks line sitting at 72°; operator reheated for immediate temperature recovery Corrective Action Taken

Intermediate - Equipment drain line draining into handwash sink. Sushi cooler draining into hand sink at front sushi bar Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by soda dispenser in kitchen Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable to board in kitchen

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and purse stored on boxed sodas Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination at sushi bar Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. Sushi cooler draining in to hand sink Repeat Violation - From follow-up inspection 2022-05-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on stand up freezer torn - From follow-up inspection 2022-05-19: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from emptying the trash and did not wash hands prior to returning to work. . Operator stopped and corrected them

High Priority - Food prepared with soiled equipment/utensil. Zucchini cut and prepped and placed in the same box. Produce should be placed in a clean food storage container after prep

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (46°F - Cold Holding); snapper (45°F - Cold Holding) Walk in cooler cream cheese (45°F - Cold Holding); butter (45°F - Cold Holding);

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice not marked , operator corrected Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol stored over a rice bin Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splittter needs a vacuum breaker on the black long hose

Intermediate - Equipment drain line draining into handwash sink. At the sushie bar

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ no manager on duty at opening , manager showed during the inspection Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream cheese mix, sushi fish

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance is present on the white divider